Receta Seafood Mexicana
by Robert E. Hodge

A slow cooker or a Dutch Oven specialty.
Great for a larger party! Cook time is Appx. 3-4 hrs.

Avg. 4/5 1 voto

Tiempo de Prep: 30-40 minutos	Southwestern
Tiempo para Cocinar: 3-4 hrs minutos	Raciónes: 8

Ingredientes

In a Iron Pot I have of 6 qt size. Or Slow Cooker of 6 qt. I use 2 of these or a 12 qt Stock pot.
1. 3 large Onions ( quartered)
2. 3 lbs Cooked or fresh Tomatoes- this will vary cooking time.
3. 1-3 Bay Leaves.
4. 1 Tablespoon Oregano
5. 1 Tablespoon Thyme
6. 1-2 Tablespoons Cayenne ( or more!)( hot pepper flakes)
7. 1- 8oz. Bamboo Shoots ( Fresh is available to steam)

8. 1 8-10 oz can of Water Chestnut slices ( these last 2 for texture of Crunch.)
9. 2#'s each of 2-3 kinds of shrimp / prawns to saute in Garlic and oil with a good pinch of Cayenne.
10. Mussels and clams to about 3#'s to add in last 10 minutes.
11. 16 oz can of Clam Juice.
12. Cilantro to taste
13. Add Bean Sprouts to mixture at the last 15-20 minutes.
.14, 3-5 cloves of mid heat Garlic, crushed. Salt and Pepper to taste; start with 2 Tablespoon Salt, 2-3 Tablespoons Black Pepper.

Simmer all liquids and Tomatoes till a thin sauce is formed. Add Vegetable items desired for this at this stage.
Add all seafood's at the last 15 minutes.
Cook the fish to be added in last 10 minutes.
This dish sold well with 26 of my former neighbors.